Put raspberries in a heavy, deep pot.

Heat on medium heat until raspberries start to break up. There should be enough water still on the berries from the rinsing. Mash a little or stir with a fork to help break up, but this only takes about 5-10 minutes for berries to soften. Don’t overcook the berries at this point because then you will lose the beautiful red color.

Stir in sugar. Heat until boiling. Once mixture reaches a rolling boil, set timer for 5 minutes. (The set point on a thermometer for jam is about 220 degrees, which means in Denver it is about 210. Not that this matters, because 5 minutes is what it took. But if you want the hard core facts, well, now you know.)

Take off heat and stir in rosewater if desired. Pour into a clean jam jar and let sit opened until jam cools. This should take roughly two hours to gel up.